Newsletter 84 – April 2010

Hi everyone 23/04/2010

Welcome to all the new clients who have started getting boxes this year.

Well, it seems autumn is with us. My favourite time of year with cool & energising weather, and glorious displays of autumn leaves.

Our website is enjoying good traffic flow and google has no trouble finding us. However, I would appreciate feedback on anything else you would find useful on the site.

This edition of the newsletter will include an update on the Downtown Community Centre fresh produce project, and a story on an unusual reception for snails.

Freatured fruit is Feijoa and vegetable is the Choko.

Also some info. on a top of the line water purification system and a healthy gift idea.

I quote from a recent email from Amy Mudgway

“Fantastic Veg Box!! Really loved it. My 2 yr old was thrilled to find snails and worms in there and raced them on the bench while I sorted everything”

Downtown Community Centre fresh produce project. Since September 2008 we have been sending a regular Standard box to this organisation to add a healthy and fresh component to their food parcels. Thanks to Lisa Bridson and Natasha Jelbert who donated their boxes when they went on holiday and to Marion Lawrence and Melanie Neeley who have been adding $5 to their regular payments since the inception of the scheme. The original idea was to find a core of people who would add $5 to their payment to fund a regular delivery. Anyone interested in being part of this, please let me know.

Feijoa. The feijoa is a native of Southern Brazil and was introduced to Europe in the late 1800s. It was named after Brazilian botanist Joam da Silva Feijo. In the 1920s it was introduced to New Zealand where the ideal climate produced large fruit and few pests enabled the feijoa to be grown organically. The NZ season runs from late March to June.

The feijoa is a versatile fruit which can be eaten raw, stewed, made into wine or cooked in pies and shortcakes. They also make a lovely muffin and can be substituted for bananas using a banana cake recipe.

They freeze really well – just pop them in a plastic bag skin and all. They can be peeled frozen with a potato peeler if you don’t mind cold fingers.

Feijoas are ready to eat when slightly soft and when the jellied sections in the centre of the fruit are clear. They are a good source of Vitamin C.

The Choko is a native of Central America. It was taken back to Europe by the Spanish explorers and from there, introduced to parts of Asia. They grow on a climbing plant and look a bit like a pale green pear with spines. Chokos have a mild flavour similar to marrow so are usually cooked with other stronger tasting foods. Store at 7-10 degrees C. For home storage refrigerate in a plastic bag.

To cook cut choko in half and remove seeds. If boiling or steaming leave the skin on to retain flavour. Cook 15-20 minutes or until tender.

Ways to eat this vegetable. Choko halves can be stuffed with all sorts of fillings – rice, bacon, tomato, onion, cheese and more. They can be used much like a courgette, can be served with a sauce, added to casseroles and stir fries, used in desserts, tarts, breads, jams or cakes. They are also good in fruit and vegetable salads raw, can be pickled or used as a base for relishes.

Chokos are available from April to June and are a good source of vitamin C.

Water Purification System. Water is the single most important substance required by our body. All expert advice on skincare, weight loss and health recommends drinking at least 2 litres of filtered water daily. The system I can supply combines compressed carbon block technology and ultra violet light to kill bacteria and viruses. Please let me know if you would like more information or an in home demonstration.

A gift idea. Instead of flowers send a box of organic fruit and veggies. We can put a greeting message on the label. Some clients are already using this service and feedback has been great.

All for now – regards

Lorraine